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Veal Sausages

Name: Veal Sausages
Yield: 8 servings
Ingredients: two pounds of lean veal; one pound of salt fat pork; salt; pepper; sage

From Dora's cook book, 1888

Serves 8

Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

501Calories

26 gProtein

1 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories501 kcal

Protein26 g

Carbohydrates0.7 g

Fiber0.3 g

Sugars0 g

Total Fat43 g

Saturated Fat16 g

Monounsaturated Fat20 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol142 mg

Sodium1332 mg

Potassium465 mg

Calcium30 mg

Iron1.5 mg

Magnesium35 mg

Phosphorus323 mg

Zinc4.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A1 mcg

Vitamin E0.3 mg

Vitamin K5.9 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)9.8 mg

Folate17 mcg

Choline0.2 mg

Caffeine0 mg

Water99 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 7. The excerpt below is the record exactly as published.

VEAL SAUSAGES. Take two pounds of lean veal, one pound of salt fat pork; chop as you would sausage meat, add salt, pepper

Cook this with the app: pantry check, scaling, and the assistant.